Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 5 egg (s)
- 4 tablespoon butter
- 8 tablespoon flour
- 500 ml water
- 1 ½ tablespoon lemon (s)
- 1 ½ tablespoon vinegar
- 2 tablespoon sugar
- 1 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Make a roux out of butter and flour and stir in the water with a whisk. Wait until it boils up and becomes creamy.
- Now add all the other ingredients except for the eggs. To taste. When the sauce is seasoned and found to be good, use a lot of skill (egg yolks should stay whole) to add the raw eggs to the sauce and stir very carefully with a spoon. Ideally, the egg white will flocculate and the yolk will stay whole.
- Bring to the boil again briefly and serve with parsley potatoes.
- It is still common here today because my children really like to eat it.
- The amount of ingredients is just a guideline, I`ll do it for you!
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